Roast Leg of Lamb (Serves 6-8) The secret of this dish lies in the brief and viciously hot cooking, and in the long, wellinsulated resting. This leaves the joint with a beautifully caramelised outer layer and a pink, meltingly tender inside. As with most meat cookery, it is important to allow the lamb to come to room temperature before cooking: keep the leg, closely wrapped in a clean tea towel, in a corner of the kitchen for four hours prior to cooking. Ingredients: 1 whole 1.8kg-2kg leg of lamb, at room temperature 2 cloves of garlic, peeled Rapeseed oil Sea salt and freshly ground black pepper Method: 1. Pre-heat the oven to 250°C. Gather a few old but clean towels, blankets, bed-spreads or sleeping bags – in fact, anything that has good insulating properties. 2. Slice the garlic into thin slivers. Deeply stab the flesh of the lamb with a slim paring knife in about eight places on each side. Push the garlic deep into the cuts. 3. Generously smear the leg with the oil and sprinkle liberally with sea salt and ground black pepper. 4. Position the leg in a deep roasting tray and place into the centre of the oven. Roast for 15 minutes until brown and sizzling (there may be some smoke, but be brave!). 5. Turn the lamb and give it just eight minutes more, then remove the tray from the oven onto a couple of towels covered with foil. Tightly cover the lamb with more foil, then pile a good layer of towels, sleeping bag etc, on top, making sure there are no gaps around the roasting tin, and leave for one and a half hours. This resting is essential as it allows the lamb to relax as it continues to gently cook. The meat will be pink, but not bloody. 6. Half an hour before the end of the resting time, make the gravy: pour the juices from the baking tray into a saucepan and carefully remove and discard any fat. Recover the lamb. Add a glass of good quality red wine and a dash of port or sweet sherry and boil to reduce by half. Thicken with a small knob of beurre manié. The gravy shouldn’t need any added salt as there will be enough from the lamb. 7. Strain through a fine sieve and serve over your thickly sliced lamb.